These Baked Curried Chicken Breasts with Spaghetti Squash are a splendid mix of savory and sweet. Made on a sheet pan for convenience and easy clean up, this meal is fuss free, but jam packed with flavor!
Hi-ya friends! How’s it hangin? How was your weekend?
I can’t really tell you how mine panned out… yet.
Okay, let me preface this post by saying it’s currently Saturday on this side of the computer screen. And I’m writing this post early because my main computer crashed.
So as I’m sitting here, cringing and typing away on my laptop, I have ZERO clue if I will even have a post to publish on Monday (today to all you readers).
You see ALL MY PHOTOS were on my main computer. ALL OF THEM.
Yes, you heard me right.
I may have lost EVERY SINGLE one of my photos.
I am currently shooting about 5 weeks in advance. So on top of all my old photos, I may have possibly lost the photos to go along with the next TEN recipes that were scheduled to appear here on NSN.
Are you wondering if I am freaking out?
Well, YES. I AM FREAKING OUT.
But, I’m trying to keep my composure and be all cool… like a cucumber or whatever.
Boy has been working like a mad man trying to remedy the situation and resurrect the google machine back from the dead.
First he tried to fix the computer, but that idea got scrapped when we realized the computer is just done-zo. So then he got me a new computer, which is great.
Well, technically HE got the new computer, and I got his old one. Wait… I got the short end of that stick, huh?
So I guess I have a new-ISH computer, but I need all my photos from the old one. So Boy has been out and about, seeking help, and working like CRAY to somehow transfer files from my old hard drive to the new one.
Basically if you are reading this post and you see pictures, his mission was a (somewhat) success.
Anyways, since I’m currently over here having baby conniptions and minor panic attacks while I await the fate of my photos, we are going to jump RIGHT into today’s recipe.
Because I need a cocktail. Or, a Xanax. And then a nap.
Baked Curried Chicken & Spaghetti Squash
AKA SHEET PAN curried chicken breasts and spaghetti squash doused with a kick-arse curry honey butter sauce.
Basically, meet your new favorite weeknight dinner. That just happens to be PACKED full of flavor, yet a cinch to throw together.
Tender chicken breasts marinated in warm curry and cumin spices mixed with sweet honey and a touch of tangy mustard. Served over delicate strands of roasted spaghetti squash. And tossed with a buttery, luscious, sweet and savory, curry butter spiked sauce. Then topped with crunchy, salty pumpkin seeds, spicy red pepper flakes, herbaceous fresh cilantro and a squeeze of acidic lemon.
This easy-peasy meal is light, yet filling and filled with fabulous flavor.
Trust me, you NEED this meal to grace your table.
How to Make It:
This meal is a typical sheet pan meal, minus the sauce. Meaning, the marinated chicken breasts and spaghetti squash can be tossed onto a sheet pan and roasted in the oven, but you will still need to whip together the sauce. But don’t worry, the sauce is SUPER easy and only takes a of couple minutes to prepare.
Let’s do it…
First, you will need to marinate the chicken by combining a bit of melted butter with some honey, Dijon and spices. Whisk that together, add your chicken, turning to coat and set it aside in the refrigerator.
After your chicken has soaked up all the magical flavors of the marinade, preheat your oven and adjust your oven racks to the top and bottom third positions.
Place the spaghetti squash on a sheet pan and drizzle the insides of each half with oil and season them generously with salt and pepper. Flip the squash upside down, so the cut side is facing down, and toss (gently of course) the sheet pan in the oven. Let them roast about 15 minutes before adding the chicken to the oven.
Meanwhile, remove the chicken from the marinade and transfer them to a second sheet pan. Brush the chicken with any excess marinade. When the 15 minutes (above) is up, add the chicken to the oven with the squash.
Bake the chicken and the squash, rotating the pans halfway through, until the chicken is cooked fully.
While the chicken and squash are getting their roast on, quickly whip up the sauce – Melt some butter in small sauce pan and add in a bit of curry powder and ginger. Stir in some honey and a dash of lemon juice. Taste and adjust for seasoning with salt and pepper. BOOM. Sauce done.
To serve, simply remove the squash and chicken from the oven. Scrape the strands of ‘spaghetti’ from the squash, slice the chicken and transfer everything to a serving bowl. Drizzle with the sauce and sprinkle with desired garnishes.
Dinner is served.
- The chicken breasts do require time to marinate. While I recommend letting them sit in the marinade overnight for the most flavor, you can get away with letting them marinate for as little as 2 hours.
- Make sure you adjust your oven racks to the top and bottom third positions because you will be placing the chicken breasts on one sheet pan and the halved spaghetti squash on another. To ensure even cooking, you will need to rotate the pans from top to bottom during roasting.
- Cook your spaghetti squash CUT SIDE DOWN. I have tried cooking spaghetti squash both ways, cut side up and cut side down. I have found cooking it cut side DOWN allows the squash to get a little caramelization and prevents the squash from becoming too dry.
- I am a big fan of sauce, so the recipe as written below reflects that. If you aren’t a sauce fanatic, feel free to cut the measurements in half!
Give your plain chicken some curry lovin’ and make this easy Sheet Pan Curried Breast & Spaghetti Squash. Your taste buds will thank you.
Until Thursday friends, cheers and Happy Presidents’ Day. (⬅️️ I won’t lie I almost forgot today is a holiday. Don’t hate me.)
- 4 Boneless, Skinless Chicken Breasts (about 1 ½ - 2 pounds)
- ¼ Cup + 2 TBS Unsalted Butter - DIVIDED
- ¼ Cup + 2 ½ TBS Honey - DIVIDED
- 2 TBS Dijon Mustard
- 3 tsp Curry Powder - DIVIDED
- 1 tsp Cumin
- 3 tsp Ground Ginger - DIVIDED
- Kosher Salt and Ground Pepper
- 1 large (or 2 small) Spaghetti Squash (about 4 pounds total) – halved lengthwise and seeded
- 2 TBS Olive Oil
- 1 Lemon – juiced (about 2 TBS)
- 3 TBS Cilantro – chopped, plus more for garnish
- Optional Garnishes: Pumpkin Seeds, Crushed Red Pepper Flakes, Lemon Wedges
- Marinate the chicken: Melt 2 tablespoons of butter. In a Ziploc bag, or shallow bowl, combine the melted butter with 2 ½ tablespoons of honey, dijon, 1 teaspoon each - curry powder, cumin and ground ginger. Stir in ½ teaspoon salt. Add the chicken breasts and turn to coat. Seal, or cover, and transfer to the refrigerator for at least 2 hours, up to overnight.
- Preheat oven to 375 degrees. Adjust oven racks to top and bottom third position. Line 2 baking sheet with aluminum foil for easy clean up and spray with non-stick cooking spray.
- Start to bake squash: Drizzle the insides of each half of spaghetti squash with olive oil and season generously with salt and pepper. Place the squash, cut-side down, onto the prepared baking sheet. Transfer into the oven (on bottom rack) and roast for 15 minutes.
- Meanwhile, remove chicken from marinade and transfer to second baking sheet. Brush with any remaining marinade in bag. When 15 minutes of squash cooking is up, rotate squash pan to the top rack and add chicken to the oven (on the bottom rack). Bake for 30 minutes, rotating pans top to bottom halfway through, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
- While the chicken and squash are cooking, make the sauce: Heat the remaining ¼ cup of butter in a small saucepan over medium-low heat until melted. Add the remaining 2 teaspoons of curry powder and ginger, and stir until fragrant, about 1 minute. Stir in the remaining ¼ cup of honey and lemon juice. Season generously with salt and a pinch of pepper. Taste and adjust for seasoning. Reduce heat to low and keep warm until ready to use.
- To serve: Use a fork to scrape the squash into strands and transfer to a serving bowl and toss with cilantro and half of the sauce. Garnish with pumpkin seeds and crushed red pepper flakes. Top with chicken and serve with lemon wedges and remaining sauce on the side. Enjoy!
2. Make sure you adjust your oven racks to the top and bottom third positions because you will be placing the chicken breasts on one sheet pan and the halved spaghetti squash on another. To ensure even cooking, you will need to rotate the pans from top to bottom during roasting.
3. Cook your spaghetti squash CUT SIDE DOWN. I have tried cooking spaghetti squash both ways, cut side up and cut side down. I have found cooking it cut side DOWN allows the squash to get a little caramelization and prevents the squash from becoming too dry.
4. I am a big fan of sauce, so the recipe as written below reflects that. If you aren’t a sauce fanatic, feel free to cut the measurements in half!
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